红皮马铃薯皮中水溶性膳食纤维的提取工艺研究
|
摘要
采用碱法提取红皮马铃薯皮中的水溶性膳食纤维。通过单因素实验和正交实验,探讨了碱浓度、提取时间、提取温度、液固比对红皮马铃薯皮中水溶性膳食纤维提取率的影响。结果表明碱法提取红皮马铃薯皮中水溶性膳食纤维的的最佳工艺条件是:碱浓度0.9%、提取温度80℃、提取时间60min、液固比19:1,水溶性膳食纤维平均得率为57.8%,持水力为3.84g/g,膨胀率为2.12m L/g,产品颜色为淡黄色。
The extraction of water-soluble dietary fiber(SDF) from Red-Skin-potato peel was achieved by using alkaline method. The effects of alkali concentration, time, temperature and liquid-solid ratio on the extraction rate of SDF from Red-Skin-potato peel were discussed by single factor experiment and orthogonal experiment. Results indicated that the optimum technological conditions for the alkaline extraction of SDF from Red-Skin-potato peel were alkaline dosage 0.9%, extraction temperature 80 ℃, extraction time 60 min,and liquid-solid ratio of 19:1. The extraction rate of SDF was up to 57.8%, the water-holding power was 3.84g/g, the rate of expansion was 2.12 m L/g, and the color of product was faint yellow.
The extraction of water-soluble dietary fiber(SDF) from Red-Skin-potato peel was achieved by using alkaline method. The effects of alkali concentration, time, temperature and liquid-solid ratio on the extraction rate of SDF from Red-Skin-potato peel were discussed by single factor experiment and orthogonal experiment. Results indicated that the optimum technological conditions for the alkaline extraction of SDF from Red-Skin-potato peel were alkaline dosage 0.9%, extraction temperature 80 ℃, extraction time 60 min,and liquid-solid ratio of 19:1. The extraction rate of SDF was up to 57.8%, the water-holding power was 3.84g/g, the rate of expansion was 2.12 m L/g, and the color of product was faint yellow.
引文
[1]周坚,肖安红.功能性膳食纤维食品[M].北京:化学工业出版社,2005.
[2]赵二劳,王璐.膳食纤维的保健功能及其制备研究进展[J].食品与机械,2011,(3):165-168.
[3]何丽华.中老年人的第七营养素——膳食纤维[J].北方药学,2011,8(3):100-101.
[4]封岩.中美马铃薯产业发展比较分析与启示[J].世界农业,2012,(8):66-69.
[5]于天麒.马铃薯荣登“学术殿堂”[J].养生大世界,2015,(9):57.
[6]唐瑾.关于推进马铃薯主粮化战略实施的建议[J].世纪行,2015,(3):11-12.
[7]李锦华.马铃薯加工业现状透析[J].农村工作通讯,2015,(16):30-32.
[8]张宇凤,于冬梅,郭齐雅,等.马铃薯与人类健康关系的研究进展[J].中国食物与营养,2016,22(5):9-13.
[9]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,11(4):233-243.
[10]孙君茂,郭燕枝,苗水清.马铃薯馒头对中国居民主食营养结构改善分析[J].中国农业科技导报,2015,17(6):64-69.
[11]魏玉梅,董铁,刘磊,等.马铃薯皮渣中膳食纤维提取条件的优化研究[J].食品研究与开发,2015,36(22):33-35.
[12]李芳蓉,韩黎明,王英,等.马铃薯渣综合利用研究现状及发展趋势[J].中国马铃薯,2015,7(3):175-181.
[13]梅新,陈学玲,关健,等.马铃薯渣膳食纤维物化特性的研究[J].湖北农业科学,2014,53(19):4667-4669.
[14]张根生,葛英亮,聂志强,等.马铃薯渣不溶性膳食纤维超微粉碎改性工艺优化[J].食品与机械,2015,31(6):186-189.
[15]丛凡华,徐焕梅,张先,等.马铃薯渣不同溶解性膳食纤维提取工艺条件的研究[J].延边大学农学学报,2012,34(3):226-229.
[16]刘达玉,黄丹,李群兰.酶碱法提取薯渣膳食纤维及其改性研究[J].食品研究与开发,2005,26(5):63-66.
[17]廖红梅,钟葵,赵俊杰,等.马铃薯膳食纤维碱法处理工艺优化[J].食品工业科技,2013,34(11):179-181.
[18]张世仙,敖克厚,金茜,等.低碳食疗植物藤茶水溶性膳食纤维提取工艺研究[J].中国酿造,2013,32(10):106-108.
[19]李慧芸,王思远,何儒伊,等.番木瓜渣中不溶性膳食纤维提取工艺研究[J].应用化工,2014,43(11):11-20.
[20]张世仙,张素英,曾启华,等.碱法提取茅台酒糟中水溶性膳食纤维的工艺研究[J].中国酿造,2011,(10):126-128.
[2]赵二劳,王璐.膳食纤维的保健功能及其制备研究进展[J].食品与机械,2011,(3):165-168.
[3]何丽华.中老年人的第七营养素——膳食纤维[J].北方药学,2011,8(3):100-101.
[4]封岩.中美马铃薯产业发展比较分析与启示[J].世界农业,2012,(8):66-69.
[5]于天麒.马铃薯荣登“学术殿堂”[J].养生大世界,2015,(9):57.
[6]唐瑾.关于推进马铃薯主粮化战略实施的建议[J].世纪行,2015,(3):11-12.
[7]李锦华.马铃薯加工业现状透析[J].农村工作通讯,2015,(16):30-32.
[8]张宇凤,于冬梅,郭齐雅,等.马铃薯与人类健康关系的研究进展[J].中国食物与营养,2016,22(5):9-13.
[9]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,11(4):233-243.
[10]孙君茂,郭燕枝,苗水清.马铃薯馒头对中国居民主食营养结构改善分析[J].中国农业科技导报,2015,17(6):64-69.
[11]魏玉梅,董铁,刘磊,等.马铃薯皮渣中膳食纤维提取条件的优化研究[J].食品研究与开发,2015,36(22):33-35.
[12]李芳蓉,韩黎明,王英,等.马铃薯渣综合利用研究现状及发展趋势[J].中国马铃薯,2015,7(3):175-181.
[13]梅新,陈学玲,关健,等.马铃薯渣膳食纤维物化特性的研究[J].湖北农业科学,2014,53(19):4667-4669.
[14]张根生,葛英亮,聂志强,等.马铃薯渣不溶性膳食纤维超微粉碎改性工艺优化[J].食品与机械,2015,31(6):186-189.
[15]丛凡华,徐焕梅,张先,等.马铃薯渣不同溶解性膳食纤维提取工艺条件的研究[J].延边大学农学学报,2012,34(3):226-229.
[16]刘达玉,黄丹,李群兰.酶碱法提取薯渣膳食纤维及其改性研究[J].食品研究与开发,2005,26(5):63-66.
[17]廖红梅,钟葵,赵俊杰,等.马铃薯膳食纤维碱法处理工艺优化[J].食品工业科技,2013,34(11):179-181.
[18]张世仙,敖克厚,金茜,等.低碳食疗植物藤茶水溶性膳食纤维提取工艺研究[J].中国酿造,2013,32(10):106-108.
[19]李慧芸,王思远,何儒伊,等.番木瓜渣中不溶性膳食纤维提取工艺研究[J].应用化工,2014,43(11):11-20.
[20]张世仙,张素英,曾启华,等.碱法提取茅台酒糟中水溶性膳食纤维的工艺研究[J].中国酿造,2011,(10):126-128.